Salmon mousse with a saffron sauce.

Ingredients
Salmon mouse

400g sliced smoked salmon
10g unsalted butter, softened
1 1/2 gelatine leaves
100ml fish stock
150ml whisked double cream
2 tsp olive oil, plus extra to drizzle
2 tsp lemon juice
1 tsp lemon zest

Saffron sauce

 

10g softened butter

150ml fresh fish stock

small pinch saffron strands

3 tbsp crème fraîche

Place half the salmon in a food processor with the butter and process until smooth.
Soak gelatine leaves in cold water for 5 minutes to soften, then drain. Warm the fish stock, add gelatine and stir to dissolve. Add to food processor with cream, lemon juice and zest, mix again.
rub a little butter and oil around ramekins,  Fill each ramekin with mousse and  Cover with plastic wrap and chill in fridge for 2 hours. For the sauce gently fry butter in a small pan. Add the stock and saffron, bring to the boil, then boil until reduced by about two-thirds. Stir in the crème fraîche and bubble for a minute or so until slightly thickened. serve with honey chilli prawns sautéed sweet potatoes/asparagus